Prep 30 mins
Cook 20 mins
To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon. Recipe stolen from the PBS cooking program America's Test Kitchen. This is an excellent soup.
- 198.44 g extra firm tofu, drained
- 59.16 ml soy sauce
- 4.92 ml toasted sesame oil
- 44.37 ml cornstarch, plus an additional 1 1/2 teaspoons
- 170.09 g boneless center cut pork chops, about 1/2 inch thick and sliced in julienne strips
- 44.37 ml cold water, plus 1 additional teaspoon
- 1 large egg
- 1419.54 ml low sodium chicken broth
- 236.59 ml bamboo shoot, sliced lengthwise into 1/8-inch-thick strips (from one 5-ounce can)
- 113.39 g fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)
- 73.94 ml black vinegar (or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar see note above)
- 9.85 ml chili oil (see note above)
- 4.92 ml white pepper
- 3 medium scallions, sliced thin
- Place tofu in pie plate and set heavy plate on top. Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).
- Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.
- Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. While broth simmers, dice tofu into 1/2-inch cubes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.
- Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.
- Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.
I ALMOST didn't use this recipe because it looked so complicated. But nothing is further from the truth. The step by step instructions are very easy to follow, so don't be scared off. I had a pork shoulder and pressure cooked it and chopped off a hunk for the soup. I did the Balsamic/Red Wine Vinegar blend and it was fantastic! I doubled the amount (based on another review). I am a flavor nut so I added for chili oil and a splash of Red Pepper Flakes. Absolutely wonderful. Better than my local Chinese Bistro. We've had it twice now and still have another meal left. I will make this again! Thanks :)
GREAT recipe! DH and I made a special trip to the Asian Market for the ingredients and YUM! well worth the trip!! I used more chili oil than the recipe calls for and more vinegar and cornstarch as well because I really like it a bit thicker and a bit more sour, but WOW! Thanks for posting!!
This is FABULOUS! Despite my wide culinary skills and experience as a home chef, I have always been afraid to make hot and sour soup because I thought it was "too hard" to make (i.e I wasn't sure about finding the ingredients). Boy was I wrong!!! This is simple to make with easy to follow instructions. I enjoyed this soup right after I made it and I was surprised at the level of flavor in such a short cooking time. I did not have black vinegar, but the substitution worked great and I also added extra. I also used half chicken broth, half beef broth and added an extra two cups of broth. In addition, I added some ground ginger, extra soy sauce, and a dash of black pepper, as well as using 1 tsp of chili paste in place of 2 tsp chili oil. This is a keeper and I will be making this again and again for years. THANKS!